1 cup of almond flour (or half almond flour/half finely ground hazelnuts is lovely)
20g of chilled butter
Cubed pinch of salt
1 tbsp of chilled water
1 tablespoon of stevia for sweet crust
Nutritional Info:
Servings: 1
Total Fat 58 g
Sodium 195 mg
Potassium 0 mg
Total Carbohydrate 28 g
Dietary Fiber 12 g
Sugars 8 g
Protein 25 g
20g of chilled butter
Cubed pinch of salt
1 tbsp of chilled water
1 tablespoon of stevia for sweet crust
- Mix almond flour, salt and sweetener. Cut in butter and rub butter into almond flour incorporating air as you go
- Gradually add water until it comes away from the bowl and forms a ball without being too sticky. Dust it with a little baking powder and keep it in the fridge for about 30 mins. Don’t roll it out, just cut off pieces and press into the tin using your fingertips.
- For quiches/tarts bake the shell for about 10 mins, careful you don’t burn it, then remove from oven, pour in your filling, return to oven to finish cooking.
- Oven temperature in my oven is 180C, ovens vary, so anything from 175C - 190C.
Nutritional Info:
Servings: 1
Total Fat 58 g
Sodium 195 mg
Potassium 0 mg
Total Carbohydrate 28 g
Dietary Fiber 12 g
Sugars 8 g
Protein 25 g